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Creamy Fried Mozzarella Balls

  • SERVINGS: 10

Rafaella Giamundo serves these pillowy cheese puffs with cocktails—especially in the summer, when the family practically lives outside in the garden.

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  1. 1 pound salted mozzarella, cut into 1-inch pieces
  2. 2 large eggs, lightly beaten
  3. 3 tablespoons all-purpose flour, plus more for dusting
  4. Salt
  5. Vegetable oil, for frying
  1. In a food processor, puree the mozzarella until a creamy paste forms. Add the eggs, 3 tablespoons of the flour and 1/4 teaspoon of salt and process until combined.
  2. Line a large baking sheet with wax paper and generously dust it with flour. Shape rounded teaspoons of the cheese mixture into 3/4- to 1-inch balls, then roll them in the flour on the baking sheet.
  3. In a large, deep skillet, heat 1 inch of oil to 350°. Line a wire rack with paper towels. Roll the mozzarella balls in the flour again. Fry them in batches, stirring once, until golden, about 5 minutes; some may burst open. Using a slotted spoon, transfer the mozzarella balls to the paper-lined rack. Sprinkle with salt and serve.